Please wait, the site is loading...

Parsnip and white chocolate cake


Serves: 14
timePrep time: 55 mins
timeTotal time:
Parsnip and white chocolate cake
Recipe photograph by Kris Kirkham

Parsnip and white chocolate cake

If you like carrot cake, you’ll love this twist on a classic

Serves: 14
timePrep time: 55 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
594Kcal
Fat
41gr
Saturates
20gr
Carbs
44gr
Sugars
32gr
Fibre
4gr
Protein
10gr
Salt
0.4gr

Bruno Loubet

Bruno Loubet

Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.

See more of Bruno Loubet’s recipes
Bruno Loubet

Bruno Loubet

Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.

See more of Bruno Loubet’s recipes

Ingredients

  • 250g soft unsalted butter, plus extra to grease
  • 250g light brown sugar
  • 5 large eggs, separated
  • zest and juice of 1 orange
  • 175g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 100g walnuts, chopped
  • 250g parsnips, peeled and coarsely grated
For the frosting
  • 350g parsnips, peeled and finely sliced
  • 250ml whole milk
  • 175g white chocolate, finely chopped
  • 250ml double cream
  • 1 tsp vanilla extract
For the tropical sauce
  • 6 passion fruits
  • 2 ripe mangoes, peeled and roughly chopped
  • juice of 1 lime

Step by step

Get ahead

■ The un-iced cake can be frozen for up to 1 month.

■ Make and assemble the cake the day before, make the sauce, keep chilled.

■ Bring to room temperature 3-4 hours before serving.

  1. To make the cake, preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a deep 23cm diameter springform tin.

  2. Beat the butter and brown sugar in a bowl with an electric whisk until light and fluffy. Beat in the egg yolks one by one then add the orange zest and juice.

  3. Now stir in the dry elements: flour, baking powder, ground almonds, 75g of the walnuts and a generous pinch of salt. Add the grated parsnips and mix well.

  4. Whisk the egg whites with an electric mixer in a clean bowl with a pinch of salt and beat until they hold soft peaks. Fold gently into the cake mixture then pour into the cake tin and cook in the oven for about 50-60 minutes, until raised and golden brown. Cover with foil after about 45 minutes if it’s browning too much. Test it is cooked by poking a skewer into the centre of the cake. If it comes out clean, the cake is done. Cool, in the tin, on a wire rack

  5. To make the frosting, put the parsnips in a medium saucepan with the milk. Bring to the boil then reduce to a simmer and cook gently, uncovered, for 20-30 minutes or until the parsnips are very soft. Blend to a smooth purée. Pour back into the pan and stir in the chocolate until melted – return to a gentle heat, stirring constantly, if the chocolate doesn’t melt from the residual heat. Transfer to a bowl then put in the fridge, covered, to cool down completely (1-2 hours). Whip the cream until it forms soft peaks. Stir in the vanilla extract, then fold in the cooled parsnip and white chocolate mix. Chill in the fridge until needed (it should thicken up slightly).

  6. To assemble the cake, slice it in half horizontally and spread about 250g of the cream frosting over the bottom half. Sandwich the cake together, and spread the remaining frosting over the top and sides. Chill for at least 30 minutes to set.

  7. To make the sauce, push the passion fruit pulp through a sieve; discard the seeds. Blitz the passion fruit juice with the chopped mango and lime juice until smooth, and chill. Scatter the rest of the walnuts around the top edge of the cake; serve drizzled with the sauce.
     

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
viewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
gadsTest Until the browsing session ends
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years